Spaghetti a la Marinara

4 cloves garlic, halved

3 Tbsps. vegetable oil

28 ozs. can tomatoes, drained

½ tsp. oregano

1 ¼ tsp. salt

¼ tsp. pepper

8 ozs. spaghetti or Penne Rigate, (ribbed pens)

3 Tbsp. minced parsley

In fry pan, sauté garlic in oil until lightly brown. Remove garlic from pan.

Add tomatoes, oregano, salt, and pepper. Simmer 20- 25 minutes, or until sauce thickens

Prepare spaghetti as usual. Drain.

Pour prepared sauce over cooked spaghetti arranged on serving platter. Sprinkle with minced parsley.